It is autumn - at least according to the calendar. We enjoyed the beautiful and warm autumn weather by spending the day outdoors. We drove to Palm Beach, walked up to the lighthouse and enjoyed the beautiful views. There was a lovely sea breeze greeting us at the top after a steep climb - it really was a picture perfect day. Sail boats were out at sea, people had gathered in parks for a picnic with family and friends, cafes were full of people having late brunch or lunch. These are the kinds of weekends I enjoy the most.
Whether you will serve them at a lazy weekend breakfast or an afternoon tea, these muffins will disappear to the last crumb.
(Recipe inspired by Caroline Marie Dupont)
2 ripe pears
220g whole spelt flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon pure vanilla (ground)
2 teaspoons stevia
2 teaspoons baking powder
3/4 teaspoon baking soda
150g silken tofu
1 tablespoon rice syrup
250ml almond milk
50ml extra-virgin olive oil
1. Preheat oven to 190C and prepare a 12-cup muffin tin.
2. Peel, core and dice the pears.
3. Mix the dry ingredients in a large bowl.
4. Blend tofu, rice syrup, almond milk and oil in a blender until smooth.
5. Fold the tofu mixture into the dry ingredients. Fold in the pears.
6. Spoon the mixture into the muffin cups. Bake for 25 minutes or until a tester comes out clean.